vegan chicken salad

<em>This Chickpea Salad Sandwich is truly the Ultimate! Loaded with chickpeas, crunchy veggies, slivered almonds, &amp; a tangy oil-free mayo, it's a perfect lunch or on-the-go meal.</em>

The Ultimate Chickpea Salad Sandwich

Chickpeas

Homemade Vegan Mayo

Celery,

Red Onion, diced

Parsley,

Dijon Mustard

Almonds

tsp Poultry Seasoning Blend

Lemon

Salt and Black Pepper,

Black Pepper

Chickpea Salad, above

Lettuce

Bread,

First, add the cooked Chickpeas to a large bowl, and mash them with a fork. I prefer to roughly mash around 75% them to give a nice texture to the Salad, but you can adjust according to your own personal preference.

Add the remaining ingredients for the Salad into the bowl, and mix until well-incorporated. Refrigerate in a sealed container for up to 7 days.

To assemble each Sandwich, lightly toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the Chickpea Salad onto one slice of bread, then fold the other on top. Serve as desired.

Hi Caitlin! Would you consider giving nutritional info? I would love to make this soon but because of my diet, I have to know the calories, total fat, etc. I hope to make it soon, it looks AMAZING. Thank you!

such a yummy lunch! great recipe, the whole family loved it!

Tried this today. Sooo good! This recipe is very forgiving. As long as you have the chickpeas and mayo, you can basically add any fruit, veggies, and spices you want! I added basil, a allspice blend, carrots, sugar snap peas, green apple, onions, and almonds. Delish!

Just made this and it’s so delicious!! Added the grapes and dill to it that you suggested to add and I’m so happy this recipe makes quite a bit, because I’ll definitely be eating this throughout the week!!

Just made this and it tastes fantastic! I did add a little nooch bc nooch is life XD I'm sure it will be even better for lunch tomorrow 😍

Just made this and it tastes fantastic! I did add a little nooch bc nooch is life XD I'm sure it will taste even better for lunch tomorrow!

This is sooo yummy! I was worried that the chickpeas would make it taste too "healthy," if you know what I mean, but it tastes delicious. And I'm usually really bad at cooking, even simple things like this, but this came out so good!!!

I made this recipe recently, and really love it! I was aiming to make it with cranberries originally, but decided to give the grapes a shot, and I'm glad that I did. I forgot to add the Dijon mustard in, and still loved it without. Thanks for your posts!

I used the almond slivers but only used 1/4 cup and loosely crushed them with my hands. I love how they gave the chickpea salad a nice crunch without having to using celery which I'm not a fan of. Only used 1/2 tsp of poultry seasoning I find poultry seasoning can be overpowering. Only used 1/2 cup of vegan mayo and only 1/4 cup onions. Surprising I used 1 tsp more of the mustard bet you thought I was going to say I used less...lol. The more time it gets to chili in the fridge the better it gets!

I think I'm addicted to having this! I like to have it without the bread, like a potato salad which it reminds me of except that its much easier to make and more healthier too! I like it with freshly ground pepper and black salt (kala namak) on top. That gives it an nice eggy taste making it taste like a potato egg salad!

Cant believe how simple and yummy this is!! Dont miss the chicken at all!

I made this with green apple  instead of grapes and added carrots and it also came out great!

Absolutely fantastic!!! The flavors are so amazing. Thank you for this excellent plant based option.

Holy cow! This is so good. I was sceptical, but it is so delicious. I made it for lunch for this week since it makes enough. Good job, girl!

As plant-based athlete that is trying to incorporate more healthy meals into my diet, this recipe was so great! It exceeded my expectations! Not only is it yummy, but it is also very healthy!

I love this recipe! If you are using store bought vegan mayo I would recommend only putting in about 3/4 cup since it is pretty thick. I added some diced apple for sweetness and it's so delicious. Thanks, Caitlin!

I made this recipe to take camping and we loved it! It was so easy to scoop some on thin sandwich bread and add sliced avocados.....yum!

Holy crap, holy crap, holy crap! I LOVED this recipe. I mean love love. I've made it a couple times now, once with your mayo recipe and once with store bought vegan mayo. It was so much better with your mayo! It's so easy to make, and since it's only me eating it, lasts me for lunch all week. This has definitely become a staple!

Great recipe, I’ve made it several times! Love it for a quick lunch.

I love this recipe, and appreciate you leaving out nutritional value.  I know everything in here is good eats :) Thanks for a vegan staple recipe.

So good and perfect to use for lunches throughout the week. When I can’t be bothered to make the Mayo I just use vegenaise :) My non vegan parents have now requested this twice, and I even wrote the recipe for my non vegan grandpa. I added grapes instead of the dried fruit, and it was delicious.

This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make &amp; is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more.  It’s loaded with so much flavour and is SO delicious!

Curried Chickpea Salad (15 Minutes)

can chickpeas chickpeas

vegan mayo

red onion (roughly chopped)

parsley

curry powder

raisins

lime

dijon mustard

sea salt and pepper

Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.

Scrape everything together and taste and adjust seasonings to your liking.

Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!

A creamy and healthy vegan version of chicken salad.

Vegan Chik’n Salad

no-chicken broth or vegetable broth

green jackfruit

celery

green onion (finely chopped)

apple

sunflower seeds (raw

mayonnaise

Dijon mustard

lemon juice

sea salt and black pepper

Bring the broth to a boil and reduce to simmer. Drain and rinse the jackfruit, then shred it by hand and add to the broth. Simmer while you prep the vegetables and apple. Drain the broth and press the excess liquid.

Put the chopped celery, green onion, apple, jackfruit, 1/2 cup sunflower seeds, 1/2 cup vegan mayo, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and salt and pepper to taste in the bowl and stir until fully combined.

Store in an airtight container in the refrigerator for up to 3 days. This does not freeze well.

Green jackfruit transforms chickpea salad into the most realistic looking and tasting mock chicken salad. Be sure to use unripe jackfruit for this recipe. You can buy it canned in Asian markets and in international foods sections of major grocery stores as well as online. 

Vegan Jackfruit Chicken Salad

chickpeas (150 grams)

celery (about 1 large stalk) (65 grams)

onion (40 grams)

yeast

mustard

garlic powder

poultry seasoning (herb blend)

celery salt (to taste)

black pepper (to taste)

paprika

Remove the tough core and seed pods from...

Remove the tough core and seed pods from the jackfruit. Squeeze the pieces to seperate the fibers and reveal hidden seed pods. Place the fiborous parts in a large bowl and discard the cores and seed pods. Soak, rinse and drain the jackfruit several times. You can use a wire mesh strainer to drain the water without losing the tiny jackfruit fibers. Squeeze the jackfruit as dry as you can after each rinse. Repeat 5 to 6 times or until the water no longer forms bubbles and the jackfruit taste is reduced.

Separately, combine all the other ingredients in a...

Separately, combine all the other ingredients in a food processor and process until fairly smooth. You can choose to keep the mixture a bit more chunky if preferred.

Combine the chickpea mixture with the jackfruit. Taste...

Combine the chickpea mixture with the jackfruit. Taste and adjust the seasonings to taste. Enjoy!

https://www.youtube.com/watch?v=RYYdcFoR4m0

This is the best vegan chicken salad I've had so far so of course, it needs its own dedicated recipe video! You may have seen it before; I've posted this jackfruit chicken salad recipe on my blog already and you've seen it in one or two What I Ate Wednesday videos too. If you've made it before, please let me know what you thought by commenting. And if you haven't? Well, you're in for a treat! If you've ever liked regular chicken salad, you'll love this delicious vegan version too. 

VEGAN 'CHICKEN' SALAD
Printable recipe + blog post: http://www.marystestkitchen.com/vegan-jackfruit-chicken-salad/

JACKFRUIT BAO (Vegan Guà Bāo)
Video: https://youtu.be/DqEsGHl4XJ0

--SHOP*--
Canned Green Jackfruit: http://amzn.to/2jRNNRn

Nutritional Yeast: http://amzn.to/2xYtmZb

Poultry Seasoning: http://amzn.to/2yw7fWM


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HOW TO MAKE VEGAN 'CHICKEN' SALAD (WITH JACKFRUIT!)| Recipe by Mary's Test Kitchen

This vegan chicken salad recipe is fabulous stuffed in a tomato, wrap or pita, a sandwich, or on top of a crunchy salad! With two different versions, you get to choose how you like it.

Vegan Chicken Salad

organic raw cashews (or substitute white beans

Tablespoons apple cider vinegar

onion powder

sea salt

water

maple syrup

chickpeas

red grapes (cut

red onion

dill

poultry seasoning

dressing

Gardein Chicken Strips

Combine all ingredients in a high-speed blender until smooth.

Place it in a refrigerator until you plan to use it.

The dressing lasts 7 days in the refrigerator.

Dressing

Drain and rinse chickpeas (or substitute drained white beans or silken tofu)

Put in a food processor.

Pulse until chickpeas are partially mashed (Some should still be whole; you don&#39;t want them o be mushy), so don&#39;t over-pulse.

Remove chickpeas and place them in a large bowl (scrape the sides of the food processor bowl)

Add the celery, grapes, onion, dill, poultry seasoning, and 1/3 cup dressing.

Stir.

Refrigerate until serving.

Chickpea Chicken Salad

In a large skillet on medium heat, cook the chick&#39;n strips until heated through.

Use vegetable broth to prevent sticking.

Flip the chick&#39;n strips over until cooked.

Remove from heat and let cool.

Once cooled, chop the chick&#39;n strips into small bite-sized pieces.

Add celery, grapes, onion, dill, poultry seasoning, and 1/3 cup dressing.

Gardein Chicken Salad

A Vegan Chicken Salad everyone will love. This traditional salad is made with green jackfruit and mixed with celery, onions, and pickles for a healthy twist on a classic salad. Soy and gluten-free! 

(14 oz) can jackfruit

celery, (diced)

red onion, (diced)

dill pickle, (diced)

tbsp. fresh dill, (minced)

spicy mustard

salt and freshly ground pepper, (to taste)

Drain and rinse the jackfruit through a colander. Shake out any excess water. Lay the jackfruit on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.

Dice all your vegetables and herbs. Set aside. 

Place the prepared jackfruit in a medium bowl. Add the remaining chicken salad ingredients and stir until well combined. 

Serve on sandwich bread or a baguette with lettuce. Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. 

Chickpea "Chicken" Salad will trick your tastebuds in the very best way. This easy chickpea recipe is a fabulous plant-based, protein-packed lunch option!

Chickpea &#8220;Chicken&#8221; Salad

celery,

pickles

shallot or onion

dill dill

salt and pepper,

For serving: lettuce wraps

Add chickpeas to a large mixing bowl then use a potato masher or the back of a fork to smash 3/4 of them. Add remaining ingredients to the bowl then stir to combine. Taste then add more mayonnaise for creaminess or lemon juice for brightness. Serve with your choice of base or cracker. Store in the refrigerator for up to 5 days.

Leave a comment and star rating if you loved the recipe! 

Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.

lb extra firm tofu (drained and pressed)

almonds

olive oil

ground pepper

turmeric

Tablespoons fresh parsley (chopped)

Tablespoons fresh dill (chopped)

Prep tofu: Crumble tofu into small pieces in a medium to large size bowl.

Combine ingredients: Mix celery, onions and almonds with tofu.

Make dressing: In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.

Combine tofu + dressing: Add dressing to the tofu mixture and stir well to combine.

Serve: Enjoy immediately. Leftovers should last 3-5 days in the fridge.

https://content.jwplatform.com/videos/TJwzvysK.mp4

Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps.

This creamy and easy Vegan Chicken Salad is made with soy curls, vegan mayo, and seasonings. In 10 minutes, you’ll have a delicious filling for sandwiches or a flavorful side dish you can bring to barbecues.

soy curls (can sub 2 cups of vegan chicken strips)

Better than Bouillon No Chicken Base (can sub other vegan chick’n bullion)

celery (chopped small)

tsp dijon mustard

lemon juice (can sub apple cider vinegar)

dill (can sub ½ tsp dried dill)

salt

pepper

Take 1 cup of boiling water and mix it with chicken bullion in a large bowl. Add soy curls to bowl for 10 minutes to rehydrate. Add more hot water if needed to cover the soy curls.

Meanwhile, mix the remaining ingredients in a small bowl and set aside.

When soy curls are rehydrated, press all the water out of them and discard the water. I wring them with my hands or put them in a colander and press the water out.

Add soy curls back to the large bowl with the mayo mixture and stir to coat the soy curls.

Enjoy as-is or add to sandwiches, wraps, or salads.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623697655/eazuq8pcb8lhyjzbg9es.mp4

These smashed chickpeas salad sandwiches are a vegetarian and vegan alternative to chicken and tuna salad sandwiches! Packed with protein and fiber, tossed with fresh herbs and a creamy lemon garlic mayo, you&#39;ll love this cheap, healthy, easy, and flavorful recipe. It&#39;s perfect for easy lunches, especially since you can make it ahead for meal prep.

Smashed Chickpea Salad Sandwiches

mayonnaise (vegan if necessary)

lemon juice (from about one lemon)

garlic

red pepper (more

green onions (thinly sliced, dark and light green parts)

herbs

bread (or pita pockets,

sandwich fixings (optional,

salt and pepper (to taste)

In a large or medium bowl, add the ¼ cup mayonnaise, 1 tablespoon extra-virgin olive oil, 2 tablespoons lemon juice, minced 1 small clove garlic, ¼ teaspoon crushed red pepper, 2 green onions, and ¼ cup fresh herbs. Stir together well.

Add the drained and rinsed 2 15 oz. cans chickpeas to the bowl. Use a potato masher to smash the chickpeas a bit, being sure to leave some texture. Use a spoon to stir everything together after you&#39;ve mashed the chickpeas to the desired consistency. Taste and season with salt and pepper to taste.

Serve the chickpea salad on the bread with sandwich fixings if desired.

This Vegan Chicken Salad Recipe is quick and easy to make, and ready in just 10 minutes! It&#39;s creamy, refreshing, and perfect for sandwiches!

Vegan Chicken Salad Recipe

(15 oz) can chickpeas, drained and rinsed

celery ribs, diced*

scallions, chopped into small pieces ((or substitude with red onion))

2-3 tbsp chopped fresh dill ((optional))

red grapes, halved ((or more as desired))

Salt and black pepper,

To a food processor, add the flaked almonds and pulse for 10 seconds to roughly chop them. Add the chickpeas and pulse for 10 more seconds, but be sure to not overmix and leave some texture.

Add the chickpea mixture to a bowl alongside the rest of the ingredients- vegan mayo, diced celery, mustard, scallions, fresh dill (optional), lemon juice, red grapes, salt, and black pepper. Mix well until everything is well combined.

Taste and adjust the flavor if needed, adding more salt, black pepper, or lemon juice to taste. We like to refrigerate the salad for at least 2 hours and serve it cold, but you can serve it right away!

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